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Lathouri salad – the kamplies or papoules of Crete
Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki Legumes, a primary source of protein for prehistoric…
Tag: Greece
Barley porridge: the renowned ptisani of ancient Greek doctors
Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki In Greece, barley was a key crop cultivated…
Broad beans (Vicia faba)
Modern broad beans; the bottom row shows seeds from the small-seeded variety. (Photo by S.M. Valamoti from Food Crops in…
Phakoptisani, the ‘lentils and rice’ of the ancient Greeks
Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki According to ancient Greek myths about the transition…
Peas
Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki Peas are one of the legumes that were…
Ochros, a Lathyrus of the Aegean
Image 1: Whole and split afkos seeds, ground in a hand mill (Photo by S.M. Valamoti, from the book Food…
Greek gastronomy for travellers
Evripidis Apostolidis – manager of ‘Marathia’ restaurant on Tinos Greek gastronomy is deeply connected to the history, culture and traditions…
Challenges and prospects of Greece’s primary sector
Serkos Haroutounian – Professor of Chemistry at the Laboratory of Human and Animal Physiology & Nutrition, Agricultural University of Athens …
Greece as the ultimate hospitality, gastronomy and culture destination.
Elia Kentrota, Director of Communications & Public Relations, Four Seasons Astir Palace Hotel Athens Greece is undeniably one of the…
“Greek PDO products lend unique character to international recipes”
By Niki Mytarea, food and wine writer/journalist “Greek gastronomy is deeply rooted in tradition, offering a rich variety of products…